Pumpkin Olive Oil Cake with Maple Olive Oil Glaze from Snacking Cakes

This one-bowl Pumpkin Olive Oil Cake with Maple Olive Oil Glaze is as easy as can be. It’s a great alternative to pie for Thanksgiving too. The maple olive oil glaze is sweet and savory all at once and has the most velvety texture.

If you’re feeling to tired or to stressed for pie this Thanksgiving, or maybe you just don’t like pie (I know you’re out there!) - let me humbly suggest this Pumpkin Olive Oil Cake that comes together in one bowl without much fuss. You have probably guessed this already, but it’s a recipe from my new book Snacking Cakes!

It has all of the warm spices you could possibly want, and is topped with maple olive oil glaze and a pinch of sea salt for a sweet and savory vibe that makes it a great snack for anytime of day. You might even want to make one now to snack on as you’re cooking today and tomorrow…Just a thought!

It’s the perfect size for the small gatherings we are all having this year, and if you have leftovers they make an excellent breakfast the next day. We baked it as a loaf for the book, but you can certainly bake it in a round or square pan too.

Stay safe out there everyone. Happy Thanksgiving!

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Pumpkin Olive Oil Cake with Maple Olive Oil Glaze from Snacking Cakes

Pumpkin cake isn’t just for the fall, and this version, spiked with a bit of allspice and black pepper, has a hit of warmth that makes it more exciting than your average pumpkin spice mix. The glaze has a sweet and savory thing going on that pairs beautifully with the spices. If you prefer your pumpkin cake unadorned, feel free to skip the glaze and just sprinkle a few tablespoons of untoasted pepitas over the top of the cake batter before it goes into the oven.

Pumpkin Olive Oil Cake

1 cup (200g) light brown sugar

2 large eggs


1 cup (230g) pumpkin puree


½ cup (120ml) olive oil

1 teaspoon ground cinnamon

½ teaspoon ground cardamom

1/8 teaspoon ground allspice

A few grinds of black pepper

½ teaspoon kosher salt

1½ cups (190g) all-purpose our

1 teaspoon baking powder

½ teaspoon baking soda

2 tablespoons chopped toasted pepitas (optional)

Maple Olive Oil Glaze

1 cup (100g) confectioners’ sugar

2 tablespoons olive oil


2 tablespoons maple syrup


1 to 2 tablespoons hot water

Pinch of kosher salt

Chopped pepitas (optional)

Flaky salt (optional)

1. Position a rack in the center of your oven and preheat the oven to 350°F. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.

2. MAKE THE CAKE: In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the pumpkin puree, olive oil, cinnamon, cardamom, allspice, pepper, and kosher salt. Whisk until smooth and emulsified.

 3. Add the flour, baking powder, and baking soda and whisk until well-combined and smooth.

4. Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula. Sprinkle the pepitas over the top if you are not going to glaze the cake.

5. Bake until puffed and golden, and a tester inserted into the center comes out clean, 25 to 35 minutes. Set the pan on a rack to cool for about 15 minutes. Then use the parchment paper
to lift the cake out of the pan and set it on the rack to cool completely.

6. MAKE THE GLAZE: Combine the confectioners’ sugar, olive oil, maple syrup, 1 tablespoon of the hot water, and a pinch of kosher salt in a medium bowl. Whisk until smooth, adding more water as necessary to make a thick but pourable glaze.

7. Pour the glaze over the cooled cake and sprinkle with the pepitas and flaky salt, if desired. Let the glaze set for about 20 minutes before slicing the cake. (Store the cake, well wrapped, at room temperature for up to three days.)

Use Another Pan

LOAF: Bake in a 9 x 5 x 3-inch loaf pan until puffed and golden, and a skewer inserted into the center comes out clean, 50 to 60 minutes. You’ll need a half batch of glaze to coat the cake in a thin layer.

ROUND: Bake in a 9-inch round pan until puffed and golden, and a tester inserted into the center comes out clean, 25 to 35 minutes.

SHEET: Double the ingredients for the cake and bake in a
9 x 13-inch pan until puffed and golden, and a tester inserted into the center comes out clean, 30 to 40 minutes. Double the ingredients for the glaze, too.

Dress It Up

Add a dollop of Brown Sugar Whip (page 180) or a scoop of ice cream (or both!) to slices of cake before serving.

Flavor Variations

PUMPKIN CHOCOLATE CHIP CAKE: Prepare the cake as directed, then fold in ½ cup (85g) chopped bittersweet chocolate just before pouring the batter into the pan. Top with Cocoa Glaze (page 135).

 RYE PUMPKIN CAKE: Substitute ½ cup (65g) light rye flour for the all-purpose flour. This version is also quite nice with a bit of chocolate folded into the batter.

Cranberry and Apple Cider Caramel Pie

This Cranberry and Apple Cider Caramel Pie is a perfect Fall treat. With a crisp, tender all butter crust, this lattice topped beauty would be perfect at any holiday table.

I’ve partnered with Bob’s Red Mill and Bake from Scratch magazine to be part of their Better Baking Academy this year, and I’m talking about one of my favorite subjects - Lattice Topped Pie. Each month they share a new recipe with lots of in-depth step-by-step photos tricks and tips. Head over to Bake from Scratch to see their technique for adding lattice to the top of a custard pie. 

For this recipe, I went with some of my favorite fall fruits - apples and cranberries with a generous amount of apple cider caramel mixed in. The caramel is also delicious on its own or on top of ice cream, I’m sure you’ll find a way to use it. 

Lattice topped pies can seem intimidating because at first glance, but once you try it, you realize it’s not as scary as it seems. Here are some tips for pie dough success!

Some Pie Dough Tips

• Keep everything cold. That means making sure your butter is cold and cubed and the water is icy. You can even chill your bowl and flour if you want to go the extra mile. I usually don’t do this because I work quickly, but it’s a great way to buy yourself some extra chilled time. 

• Hydrate the dough properly. Add enough water to the dough so it holds together easily, but not so much that it’s wet. Dry dough is a pain to work with because it will fall apart on you and wet dough will be tough and chewy. If you have any dry spots in your dough you can sprinkle a few drops of water just in that spot to hydrate. 

• Don’t overmix. Make sure that the dough is well and evenly mixed, you can even knead it a few times, but don’t go crazy and knead it like bread dough. You want to press it together firmly, while making sure there are distinct flat bits of butter in the dough that will puff up and make it flaky.

• Let it rest. Give the dough some time to relax and hydrate. It will make the dough easier to roll out and flakier in the end.

• Keep it cool (again). There is nothing more frustrating than trying to maneuver warm, melty, falling apart dough into a woven pattern. If they are tearing on you and you get frustrated, try transferring all of the lattice strips to a parchment lined baking sheet to chill for a few minutes while you gather your composure. Better yet, do this before you start weaving if you are worried about it. 

•  Have Fun! Don’t worry about it too much! No one will notice if your strips aren’t all the same size! Add some decorative cutouts if you are feeling it!

This filling combines some of my favorite fall flavors into a gorgeous and delicious holiday showstopper. The cider caramel is just as good on its own as it is combined with these gorgeous fall fruits. Make sure to save the extra to drizzle on top of the warm slices of pie. 

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Sponsored Post: This post was created in partnership with Bob’s Red Mill and Bake from Scratch magazine.

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Cranberry and Apple Cider Caramel Pie

 Dough adapted from Bake from Scratch magazine

Pie Dough 

Makes 1 (9-inch) double crust

 4 cups (500 grams) Bob’s Red Mill Organic All-Purpose Flour

1/4 cup (50 grams) granulated sugar

1 tablespoon (9 grams) kosher salt

1 1/3 cup (303 grams) cold unsalted butter, cut into 1-inch cubes

13 to 14 tablespoons (195 to 210 grams) ice water

Cider Caramel

Makes about 1 1/2 cups 

 1 cup (200 grams) sugar

1/4 cup (60 grams) water

1/4 cup (60 grams) butter

1/2 cup (120 grams) heavy cream

1/4 cup ( 72 grams) boiled cider syrup (see note)

1 teaspoon (4 grams) vanilla extract

1/2 teaspoon (1.5 grams) kosher salt

Filling

 3 medium baking apples  like mutsu or honey crisp (about 450 grams), peeled and thinly sliced

3 cups (345 grams) cranberries

1/2 cup (100 grams) sugar

4 tablespoons (32 grams) cornstarch 

2 teaspoons (4 grams) cinnamon

1/2 teaspoon nutmeg

Pinch salt

1/2 cup (125 grams) cider caramel

Make the dough: In a large bowl, stir together flour, sugar, and salt. Using your fingers to press and cut in each piece of cold butter until mixture resembles coarse crumbs and butter is pea-size to walnut-size, flat shards. Make a well in center, and add 13 tablespoons (195 grams) ice water. Stir with fingers, and knead dough together just until dry ingredients are moistened. Add additional 1 tablespoon (25 grams) water if needed. Alternatively, in the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture resembles coarse crumbs and butter is pea-size. With processor running, pour 13 tablespoons (195 grams) ice water through food chute in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Add additional 1 tablespoon (25 grams) water if needed.

Turn out dough, and divide in half (about 530 grams each). Shape each half into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.

Make the cider caramel: Combine the sugar, water, and butter in a medium saucepan. Cook over medium heat, swirling the pan occasionally, until the sugar melts and turns deep amber in color , about 10-15 minutes. Remove the pan from the heat then carefully whisk in the cream, cider syrup, vanilla, and salt. Mixture will bubble vigorously. Let the sauce cool to room temperature before using.

Assemble the pie: On a lightly floured surface, roll half of Pie Dough into a 13 1/2-inch circle (3/16-inch thick). Transfer to a 9-inch pie plate, pressing into bottom and up sides. Freeze until firm, 20 to 30 minutes.

Prepare the filling: In a large bowl combine the sliced apples, cranberries, sugar, cornstarch, cinnamon, nutmeg, and salt. Toss gently to combine. Drizzle the caramel over the top and stir gently.

Assemble the pie: Transfer the filling into the chilled pie dough and press gently to compact the fruit. 

On a lightly floured surface, roll remaining Pie Dough into a 14-inch circle (1/8 inch thick). Using a pastry wheel, cut 2 inches off one side of dough; set aside. Starting at cut edge, cut 12 (3/4-inch-wide) strips; set aside any unused rolled-out Pie Dough. Place 6 strips horizontally over the filling. Fold back alternating strips, and place 1 strip vertically across horizontal strips; unfold strips. Repeat weaving with remaining strips, starting and ending at 1-inch marks and spacing strips 3/4 inch apart. Using kitchen scissors, trim strips even with the bottom crust, leaving about 1/2-inch overhang. Roll the bottom crust up and over the trimmed lattice and press gently. Use a fork dipped in flour to press the rolled edge down onto the pie pan. Use scissors to trim the fork-crimped edge flush with the pie pan. Place the pie on a baking sheet. 

 If desired, use small decorative cutters or scissors to cut remaining rolled-out Pie Dough and scraps and place on baking sheet around the pie. Refrigerate until firm and ready to use, 20 to 30 minutes.

Bake the pie: Preheat oven to 400°F (200°C) with a rack set in the bottom third. 

 In a small bowl, whisk together 1 egg (50 grams) and 1 teaspoon (5 grams) water. Brush lattice with egg wash. Brush bottom of each cutout with egg wash, one at a time, and place around outside edge of lattice, overlapping slightly. Brush tops of cutouts with egg wash. 

Bake the pie for about 1 hour or until it is deep golden brown and the juices are bubbling. If the edges begin to darken before the filling is bubbling, tent the edges with aluminum foil. Let cool before slicing. Serve with additional cider caramel sauce.

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Note: Boiled cider can be purchased or you can make your own. For this recipe, add 4 cups of apple cider to a large pot set over high heat. Bring the mixture to a full boil, and cook until reduced to 1/2 cup, stirring occasionally. This will take about 30 minutes but keep a close eye on it. It will darken slightly and thicken to the consistency of thin honey when ready.